Carob Layer Cake with Apricots and Pistachios
If you love cake but would like to skip all the refined sugar and dairy, this is the cake for you. The cake itself is gluten-free and sweetened with maple syrup. The frosting is nut butter flavoured with carob. A pleasant departure with all the enjoyment.
Flavours: The nutty flavour of toasted carob cake frosted with carob nut butter and topped with the natural sweetness of fresh apricots and roasted pistachios.
Benefits: For those with celiac, this cake is gluten-free. Carob is naturally loaded with calcium and fiber, apricots are sweet and low calorie, and the cashews have protein, magnesium, phosphorus and potassium. Dates give energy fast while delivering sweetness that is digested more slowly than refined sugar due to the natural fibre.
Yield: 1 small two layer cake, 8 slices
Total Time: 45 minutes
Equipment: Two-6” (15 cm) inch cake pans, parchment paper, three mixing bowls, whisk, cooling rack, food processor, piping bags, piping tips
¾ cup (175 g) unsweetened, unflavoured plant-based milk
¾ cup (212 g) dark maple syrup
¼ cup (46 g) vanilla extract
1 tbsp (14 g) cider vinegar
1 tbsp flaxseed or ground chia seeds
1 cup (126 g) oat flour
¾ cup (106 g) sorghum flour
½ cup (52 g) superfine almond flour
1 tsp baking powder
1 tsp baking soda
1 cup ( 140 g) cashews or walnuts
12 dates (288 g) pitted and diced
1 tsp vanilla extract
2-3 ( 150 g) fresh apricots pitted and sliced
¼ cup (38 g) crushed pistachios
Preheat oven to 335°F (168°C). Line the bottom of the cake pans with parchment paper.
In a medium mixing bowl, combine milk, maple syrup, vanilla, vinegar and flaxseed (or chia seeds).
In another medium mixing bowl, whisk the flours, baking powder and baking soda.
Add the wet ingredients to the dry ingredients and mix thoroughly.
Evenly divide the batter and pour into the pans. Bake for 30 minutes and check doneness with a wooden skewer. Bake for 2-3 more minutes as needed Do not overbake or the cake will be dry. The cakes should come out easily from the pans when they are slightly cooled. Transfer the cakes to a cooling rack.
While the cake is baking, soak the dates and the nuts in two separate small bowls for 30 minutes until they are soft. Add the dates and nuts to the food processor and add only as much water to the food processor to achieve the desired consistency.
After the cake is cooled, frost the first layer and then the second layer. Decorate with sliced apricots and crushed pistachios. Put ¼ cup of the frosting into a piping bag and decorate the top.